THE LONG BOIL

Barleywines are one of the styles romanticized by brewers, ultimate simplicity wrapped with the beauty of flavor development of Maillard reactions from the kettle. Brewed like a classic English barleywine, only 2 row pale malt is mashed and collected. The beer is then boiled for as long as the brewer can take, which turns out to be the 7th phone call from the wife wondering why his barleywine mistress is so demanding. This long 5 hours divorce making boil is the key of transforming the light pale wort into a ruby red by means of caramélisation, also called Maillard reaction. The same flavor created by toasting a slice of bread, all the caramel notes of the beer come from this reaction. Hopped with Fuggle and East kent, English yeast. Show Less